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Ultimate homemade cranberry sauce

Name: Ultimate homemade cranberry sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 6-8
Ingredients: 300g frozen cranberries; 200g light brown soft sugar; Finely grated zest and juice 1 large orange; Finely grated zest and juice 1 lemon; 1 tbsp finely grated fresh ginger; 1 star anise; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground allspice; 1 tbsp maple syrup; 1 tbsp brandy or dark rum

By: Pollyanna Coupland
Food producer, delicious.

Published: 5 Dec 24
Updated: 20 Dec 24

Our ultimate homemade cranberry sauce is ready in 20 minutes, you can make it in advance and it’s the perfect balance between tart and sweet, with citrus, brandy, star anise, nutmeg, cinnamon and allspice.

Take the stress out of festive entertaining with more of our make-ahead Christmas recipes.

Easy
November 2024

Test kitchen approved

Serves 6-8
Hands-on time 5 min, plus simmering time 15 min

Take the stress out of festive entertaining with more of our make-ahead Christmas recipes.

Nutrition: Per serving (for 8)

Calories: 121kcals
Fat: 0g
Protein: 0.5g
Carbohydrates: 28g (27g sugars)
Fibre: 2.1g
Salt: trace

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Before you start

Why it’s the best cranberry sauce
The perfect balance: Cranberries are tart! Their high acidity means they need balancing with sugar, and brown sugar lends a caramel-like flavour. We think the ratio we’ve given provides a perfect balance, but give it a taste and add more – not all cranberries have the same level of tang. Be mindful that the sauce becomes less sweet as it reduces and thickens, so check again towards the end of cooking.

Keep it rustic: Cranberries contain pectin which is a natural thickening agent (it’s what sets jam). It is activated by temperature, so it’s important to simmer the berries long enough to thicken the sauce but not so long that it’s a solid block once it cools down. You want the berries to have just split open to release their juice rather than letting them completely collapse. A chunky sauce tastes better, looks better and has the best texture.

Festive flavour: Balancing tart and sweet is key, but it’s the additional flavours that take this sauce to the next level. We’ve upped the caramel flavour with maple syrup, boosted the sharpness with citrus and brandy and thrown plenty of festive warming spice in there via star anise, nutmeg, cinnamon and allspice.

Make ahead: The sauce will last up to a month in the fridge if kept in a clean container.

Before you start

Make ahead: The sauce will last up to a month in the fridge if kept in a clean container.

Ingredients

300g frozen cranberries
200g light brown soft sugar
Finely grated zest and juice 1 large orange
Finely grated zest and juice 1 lemon
1 tbsp finely grated fresh ginger
1 star anise
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
1 tbsp maple syrup
1 tbsp brandy or dark rum

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Method

Put all the ingredients apart from the brandy/rum in a medium saucepan over a medium heat. Bring to a simmer, then cook for 10 minutes, stirring occasionally.
Stir in the brandy/rum and simmer for a few more minutes or until the cranberries have burst and the sauce is thick and glossy (remember it will thicken further as it cools). Set aside to cool, then store in the fridge until needed.